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Banana Split Pie Recipe

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This recipe for Banana Split Pie is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 store bought graham cracker pie crusts
1 cup confectioner sugar
2 eggs (room temperature)
2 sticks butter (softened)
1 large can crushed pineapple, drained
2 sliced bananas
1 container Cool Whip frozen topping
Toasted coconut, amount as desired, for garnish
Maraschino cherries, amount as desired, for garnish

Directions:
Directions:
Toast coconut in oven on a baking sheet until slightly browned, remove and cool.

Mix sugar, eggs and butter together until sufficiently smooth. Evenly divide and spread mixture in both pie crusts. Next, layer each (evenly divided) in the following order within each pie: pineapple, sliced banana, and Cool Whip. Top each pie with toasted coconut and cherries (evenly spaced along the diameter of the pie).

Refrigerate overnight to harden. Remove 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8 per pie
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Christine Muller is Rose Hamm's mother. This is a old summertime dessert recipe, dating back to the early 1970's.

 

 

 

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